Welcome

  • I cook as a hobby, and I maintain this blog primarily to keep track of recipes that my family has enjoyed over the years. I started blogging back in 2015, in response to requests from friends for recipes they had seen me post on Facebook (but that I couldn’t easily catalog). My original blog was on another platform that became less user-friendly over time. I migrated my blog to WordPress earlier this year, and I’ve spent more time than expected reformatting the migrated posts.

    This blog is and always will be a work in progress. For example, I currently provide Tags for posts, but I have not coded for Categories. I also generally try to share the recipes themselves in my posts, but in cases where the recipe is not available online, I try to identify the source (e.g., the cookbook title and author) as needed. In some cases, such as where a family has shared their recipe with me but hasn’t authorized me to share it widely, I post a photo of the dish with that proviso.

    I recently added a Search widget to this blog. On the desktop version, the Search bar appears prominently on the left hand side. But for some reason, it is hidden on the mobile app. If you’re on your phone, tap on the SHOW tab at the top left of the home page. That will reveal another screen with the Search bar.

    I hope you enjoy exploring my blog and find some recipes to try.

  • We made this recipe: https://www.averiecooks.com/easy-30-minute-homemade-chicken-noodle-soup/ Our modifications: first, after removing the rotisserie meat from the bones, we sauteed the bones and skin in 2 tsp unsalted butter in a large Dutch oven for 5 mins on medium heat. We then discarded the skin and bones. We added another tsp butter and 1 tsp olive oil, and then sauteed onion, celery, and carrot until fragrant. We added garlic and then continued with the recipe. Second, we increased the chicken broth to 10 cups (4 cups unsalted broth, 6 cups Better Than Bouillon) and seasoned with chopped parsley (¼ bunch), dill (½ bunch), 4 sprigs thyme, 1 bay leaf, and ½ tsp marash pepper. Third, we cooked the egg noodles in a separate pot, drained, and then added to each bowl; this method prevents the noodles from getting bloated in the leftover soup. (Oct. 2021)

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  • We tossed together the simple meal based on our pantry, including still-warm cooked rice. First, heat a large frying pan, add 1-2 tsp vegetable oil, and cook some eggs sunny side up (we made two eggs per serving), letting the albumin crisp up but yolks stay relatively runny. Second, in a separate pan, heat 1-2 tsp vegetable oil on medium, then add 3 cloves of garlic (sliced). When fragrant, add fresh baby spinach (we used about 4 oz), and toss spinach so that all of it is coated in oil. When the spinach leaves collapse, sprinkle with ¼ tsp each salt and sugar, and mix well. Set spinach aside. Third, for each serving place a scoop (about ¾ cup) of cooked rice in a large bowl (we use an udon bowl), then place the fried egg (we did 2 eggs/serving) and the sauteed spinach on the rice, in a non overlapping way. Dab about 2 tsp gochujang (Korean red pepper paste) on top, then drizzle with 1 tsp toasted sesame oil. Serve immediately. Each person should mix the contents of their own bowl and enjoy. (Oct. 2021)

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  • We tried this recipe, using a bone-in pork chop: https://www.koreanbapsang.com/hobak-gochujang-jjigae-korean-spicy/ We liked the use of rice water (2 cups), which added a satiny texture. Our only modification was to add 1 tsp fish sauce at the end for briny balance. This was simple and very tasty. (Oct. 2021)

    Note: With only 2 cups of liquid, we determined it was impossible to add tofu to this stew.

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  • We tried this recipe: https://www.kawalingpinoy.com/tinolang-manok-chicken-tinola/ Our modifications: first, instead of a whole chicken cut up, we used two skin-on, bone-in chicken quarters (cut into drumsticks and thighs cut into two pieces) and one large skinless, boneless chicken breast. Second, consistent with a YouTube video recipe, we first sauteed onion (sliced on a vertical), 4 cloves minced garlic, and 2 thumbs of ginger (sliced pennywise and smashed) in 1 Tbsp neutral oil in a low-walled pot and then set aside. We then added 1 tsp oil into the pot and then browned the skin-on chicken pieces (we added the breast, cut in half, a few mins later), then the 2 Tbsp fish sauce. Third, we added 5 cups chicken stock (4 cups unsalted plus 1 cup made from Better Than Bouillon). We brought to a boil, covered, and simmered for 35 mins. Finally, due to our pantry, we added only spinach during the last 2 mins. We served this with jasmine rice, with the large chicken chunks on the rice and the soup in a bowl on the side. (Oct. 2021)

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  • We threw together this dessert that’s fairly healthy yet tastes decadent. First, lightly toast 2 tsp slivered almonds. Melt 1 Tbsp semi-sweet chocolate chips in a microwave (it took us four 30-second intervals, stirring b/w intervals). Second, Peel and vertically split a firm banana in a wide bowl. Gently spread the melted chocolate on the cut side of the banana, then sprinkle with the toasted almond pieces. (Sept. 2021)

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  • We found inspiration from a Hello Fresh meal. First, preheat oven to 425. Second, peel 4 large carrots and cut into 3 chunks, and then ½” sticks. Dry with paper towels, then toss with 1-2 tsp corn oil. Second, line a rimmed baking sheet with foil, then spread the carrot sticks in a single layer. Third, oven-roast for 15-20 mins (we increased the temperature to 450 during the last 4 mins to help with browning). Fourth, plate the roasted carrots in a serving dish, then drizzle with equal parts Chihula hot sauce and honey (about 2 tsp each). (Sept. 2021)

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  • We tried this recipe: https://beamingbaker.com/3-ingredient-healthy-vegan-rice-crispy-treats-gluten-free-dairy-free-v/ This was very easy to make. We microwaved the almond butter-maple syrup mixture in 30-second intervals (about 6 rounds). We froze the bars in a parchment-lined baking dish for 30 mins. While not quite a substitute for my beloved Rice Krispie treats, this was very tasty, pleasantly nutty, and not too sweet. (Sept. 2021)

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  • We made this recipe: https://www.mexicoinmykitchen.com/mexican-chicken-soup-caldo-de-pollo/ Our modifications: first, based on our pantry, instead of a whole chicken, we used 2 skin-on chicken quarters (cut into drumstick, 2 pieces of thigh) and 3 small skinless, boneless chicken breasts. Second, we used 6 cups chicken broth (made from Better Than Bouillon) and 4 cups water. Third, we didn’t have two bunches of cilantro, so instead we used ¾ bunch cilantro, ¼ bunch parsley, and 1 tsp ground coriander. Finally, we left the drumsticks whole but shredded the rest of the chicken (discarding the skin and bones). We served this with a heated tortilla. (Sept. 2021)

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  • We felt inspired by a delicious yogurt parfait we had at Coho’s Market & Grill in Rehoboth Beach, DE. First, wash and drain ¼ cup blueberries and 4-5 medium to large strawberries; trim and cut the strawberries into wedges (either quarters or sixths, as appropriate). Peel a medium banana and cut into ½” slices. Separately, measure out ¾ cup nonfat vanilla yogurt (we used Siggi’s, a strained yogurt we diluted slightly with 1 Tbsp milk); the yogurt texture should be slightly runny, not too thick. Second, in a large serving bowl, spread ¼ cup of the yogurt in a thin layer, then add a layer of 1/3 of strawberries, then blueberries, and then banana; repeat the process (like building lasagna) two more times. Sprinkle with 1-2 Tbsp good quality granola (we used KIND Vanilla Blueberry Clusters with Flax Seeds). Serve immediately. (Sept. 2021)

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  • On vacation, we discovered that the oven in our condo rental wasn’t working properly. We had already purchased Jiffy cornbread mix, so we tried this stovetop version: https://youtu.be/-LPj-rHMPEc One modification: we melted 1 tsp unsalted butter in the 8 qt round nonstick pan. (Sept. 2021)

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